Spring Hash Brown Quiche With Asparagus and Goat Cheese

Total Time
2hrs 10mins
Prep
20 mins
Cook
1 hr 50 mins

Ready, Set, Cook! Special Edition Contest Entry: A fresh hash brown crusted quiche, filled with fresh chopped spinach, diced sun-dried tomatoes, asparagus tips, sliced green onion, tangy goat cheese, and egg custard. Perfect for breakfast, brunch, lunch, dinner and special occasions...especially Easter and Mother's Day! I love this recipe for its fresh ingredients, color and gourmet appeal. It is easy to prepare, but looks and tastes fantastic.

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Ingredients

Nutrition

Directions

  1. Preheat oven to 425 degrees. Spray deep dish pie plate generously with Pam or any other non-stick cooking spray.
  2. Toss Simply Potatoes® Shredded Hash Browns with the melted butter, 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper.
  3. Press buttered potatoes onto the bottom and up the sides of the pie plate.
  4. Bake in the preheated 425 degree oven for 30 minutes.
  5. Remove from oven, reduce heat to 350 degrees.
  6. Top Simply Potatoes® Shredded Hash Browns with spinach.
  7. Top potatoes and spinach with sun-dried tomatoes.
  8. Beat the eggs with the half and half and remaining salt and pepper.
  9. Pour over potatoes, spinach and sun-dried tomatoes.
  10. Arrange asparagus over egg mixture, sprinkle with the green onions and then scatter the goat cheese over the entire dish.
  11. Bake for 40 minutes in a 350 degree oven, or until the center is set.
  12. Allow to cool for 10 minutes before cutting.
  13. Enjoy!